This is a simple, no-knead, no-fuss, whole wheat country loaf.
Implements
- A whisk or stand mixer with a dough hook, or other bread dough mixing implement (I use this Danish dough whisk–see images below)
- A Dutch or French oven or similar-type cast iron or stoneware pot for baking (I use this Le Creuset 5.5-quart enameled cast-iron French oven)
- Parchment paper
- Large mixing bowl
- A knife or bread lame (I use this French bread lame)
- A bench scraper (I use this stainless steel bench scraper)
Ingredients
- 3 cups bread flour
- 1 cup whole wheat flour
- 1 TB active dry yeast
- 1 cup room temperature water
- 1 TB salt
Instructions
Whisk together flours and salt in a large bowl.
Mix the water with the yeast and pour it into the flour/salt mixture. Use a whisk, your hands, a stand mixer with a dough hook, or a combination of those to ensure the mixture is combined well and into a dough form. There is no need to knead this particular dough.
Once the ingredients have been combined, proof the dough by covering the bowl with a damp cloth and letting it sit for 2-3 hours.
Remove dough gently from the bowl and onto a piece of parchment paper about 15″ long. Proof again by covering the dough for another 30-40 minutes with the cloth.
Preheat your oven, as well as the Dutch (or French) oven, to 450F degrees. Once the dough has rested another 30-40 minutes, take a very sharp knife, razor blade, or bread lame, and score the top of the dough with a large X (or some other slashes or designs) which allows the bread to expand without exploding.
Once the oven and the pot is heated to 450F degrees, remove the pot from the oven, lower in the bread and the parchment paper to the pot, cover with a lid, and return to the oven.
Bake for 30 minutes.
Remove the lid and turn down the heat to 350F degrees. Bake for another 15 minutes or until the top is as brown as you like it.
Cool the loaf on a wire rack for 20-30 minutes before cutting into it.
That Infernal Itch 